Coconut Battered Prawns

Tasty prawns encased in a crispy shell with an intense coconut scent, fantastic when accompanied by a Tay-style stir-fry sauce.

See Also: Gourmet Hamburger

See Also: Indian Dinner Menù

Ingredients for 4 persons

• Peeled prawns about 20/30
• Flour about 60g
• Beer 200ml
• Salt and pepper to taste
• Coconut flakes 200g
• For the spicy agro sauce
• Water 100ml
• Vinegar 30ml
• White sugar 30g
• Tomato concentrate 40g or sauce
• Maizena 15g or flour
• Fresh/dry chilli pepper/powder to taste 
• Salt and pepper to taste
• Fresh coriander to taste

Preparation of the sauce

In a saucepan pour 100ml of water and dissolve the cornstarch with the help of a whisk or a spoon, add the vinegar 30ml, sugar 30g, tomato 40g and chilli to taste and season with salt and pepper.

Bring slowly to the boil and remove from the heat, if you have any lumps use the minipimmer to make the sauce smooth, at this point I add the chopped fresh coriander.

Procedure:

Pour the beer into a container large enough to hold the prawns and add the flour (60g). You don't need to be precise in this operation, the important thing is to have a good semi-fluid batter that adheres well to the surface of the prawns.

Prepare the prawns, for convenience I use a bamboo skewer with 3/5 prawns, the prawns must be peeled.

We pour the coconut flakes on a plate, turn on the fryer or use a pan with enough oil to dip our skewers in.

Then we dip the skewers in the batter, let them drain for a few seconds and then dip them in the coconut making them stick as much as possible, now immediately in the hot oil the browning of the coconut is the sign of proper cooking, I recommend not to burn them that are almost extinct prawns 😂.

Now all you have to do is plate them with the sauce next to them and enjoy!

Bonus recipe.

I give you a freebie of a recipe for a lemon parsley sauce that goes well with the dish.

Ingredients:

• Butter 30g
• Flour 30g
• Vegetable stock 300ml (stock cube)
• Garlic 1 clove 
• Parsley a sprig
• Salt and pepper to taste

Preparation:

Boil 300ml of broth with the stock cube and the garlic clove (two if you like), turn off the heat and let it cool down.

In a saucepan melt the butter 30g and cook the flour 30g (white roux), move from the heat and with the minipimmer blend the broth with a generous sprig of parsley, now return to the fire on a low flame the pot of butter and add the latter (broth) bringing it to a boil and to the right density continuing to turn it with a spoon.

When it has boiled, turn off the heat and correct the salt and pepper. We can blend it again if we want a more velvety sauce.